Avocado and Edamame Brown Rice
Creamy. Healthy. Satisfying. That sounds like a winning side dish to me! The brown rice gives this dish a nice bite, and the colors of the mixed in edamame, tomatoes, and avocado look gorgeous too!
2 cups brown rice
4 cups low sodium chicken stock
1 cup cooked and shelled edamame (frozen works well)
1 cup cherry tomatoes, cut into halves
2 avocados in 1 inch diced
2 green onion thinly sliced, green and white parts
2 tablespoons sesame seeds
3 tablespoons soy sauce, plus more to serve
Black pepper to taste
Soy sauce to serve
Place the brown rice and chicken stock in a medium pot that has a fitted lid. Over high heat, bring the rice/ stock mixture to a boil uncovered. Reduce the heat to low immediately and cover with the lid.
Let the rice simmer for 35 minutes.
Turn off the heat and let the rice stand for 5-10 minutes.
Carefully remove the lid and check for doneness. I prefer mine to still have a bit of chew to the grain, but not wet or mushy. Add the edamame, tomatoes, scallions, sesame seeds and soy sauce to the pot and folding them in gently just until you have a homogenous mixture. Lastly fold in the avocado being careful to not break up the chunks too much.
Garnish with green onion and/or additional sesame seeds. Serve with soy sauce on the side.
Categories:Side DishesCera Mitchell